3 chicken breasts, split (or 6 thigh/leg quarters)
1 can mushrooms, drained
1 can cream of mushroom soup
1 tsp. oregano
2 c. sour cream
8 oz. macaroni (4 to 5 c. when cooked)

Brown chicken in shortening; remove from pan. Add mushrooms to pan; cook and stir about 5 minutes. Drain excess fat. Stir in soup and oregano. Remove from heat.

Stir in sour cream. Combine soup mixture and cooked macaroni. Place in 9 x 13 inch pan and cover with chicken. Bake at 350 degrees for 40 minutes covered and 20 minutes uncovered or until browned. 6 servings.